KRISHI
ICAR RESEARCH DATA REPOSITORY FOR KNOWLEDGE MANAGEMENT
(An Institutional Publication and Data Inventory Repository)
"Not Available": Please do not remove the default option "Not Available" for the fields where metadata information is not available
"1001-01-01": Date not available or not applicable for filling metadata infromation
"1001-01-01": Date not available or not applicable for filling metadata infromation
Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/72735
Title: | Relative abundance of halophilic archaea and bacteria in diverse salt-fermented products. |
Other Titles: | Not Available |
Authors: | Das O, Kumar SH, Nayak BB* |
ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
Author's Affiliated institute: | ICAR: Central Institute of Fisheries Education |
Published/ Complete Date: | 2019-09-21 |
Project Code: | Not Available |
Keywords: | Halophile Archaea 16SrRNA Salt fermented fish |
Publisher: | ELSEVIER |
Citation: | Not Available |
Series/Report no.: | Not Available; |
Abstract/Description: | Fermented fish that contain over 20% salt are expected to harbor extremely halophilic microorganisms. In the present study, salt-fermented fish samples (n = 105) which included fermented Indian shad, mackerel, ancho- vies, seer fish, pomfret and others collected from different locations in India were analyzed for the presence of extremely halophilic microorganisms using culture methods. The salt (NaCl) content in majority of the products was over 20% and the moisture content ranged from 28 to 57%. Three different halophilic media, each with 20 and 25% salt, were used for the enumeration and isolation of halophilic archaea and bacteria. Of 1635 isolates obtained from different media, 1198 and 437 were confirmed to be halophilic archaea and bacteria, respectively using 16S rRNA genes-specific PCR. Overall, archaea and bacteria represented 74.5% and 25.4% of the total halophilic microbial communities, respectively suggesting the predominance of archaea across a wide range of fermented fish products. The results of this study emphasize that the halophilic archaea have a dominant role in the fermentation process of fish and may contribute significantly to flavor, health benefits and bioactivities associated with fermented fish products. |
Description: | Not Available |
ISSN: | Not Available |
Type(s) of content: | Research Paper |
Sponsors: | Not Available |
Language: | English |
Name of Journal: | LWT- Food Science and Technology |
Journal Type: | International |
NAAS Rating: | 7.65 |
Impact Factor: | 4.952 |
Volume No.: | 117 |
Page Number: | 108688 |
Name of the Division/Regional Station: | Not Available |
Source, DOI or any other URL: | Not Available |
URI: | http://krishi.icar.gov.in/jspui/handle/123456789/72735 |
Appears in Collections: | FS-CIFE-Publication |
Files in This Item:
There are no files associated with this item.
Items in KRISHI are protected by copyright, with all rights reserved, unless otherwise indicated.